Andrew Carmellini is the chef-partner of Locanda Verde, an Italian taverna in Tribeca that opened in 2009. He is also in the process of opening a yet unnamed project on Sullivan Street in SoHo and working on his second cookbook, after the success of Urban-Italian: Simple Recipes and True Stories from a Life in Food (Bloomsbury, 2008).

Albert Adria, Ferran Adria's younger brother, joined the kitchen of elBulli at 16, spending the first two years learning all the stations. He then decided to focus on pastry, and worked for other pastry chefs around Spain during elBulli's winter breaks, to hone his craft.

This Valentine’s Day, you can do better than chocolate-dipped strawberries. Impress your sweetheart with a foolproof recipe for romance: a heart-shaped pastry that’s easier to make than it looks. At ICE, we’ve teamed up with People magazine to reinvent the palmier—or “elephant ear”—with homemade pink sugar for an extra DIY twist.

At ICE, we make it our mission to help students find their culinary voice — that creative drive within each of us that determines how we express ourselves through food. Whether it’s a career training program, a recreational course in pie crusts or a special event featuring handmade pasta, we’ll give you the tools to hone your culinary creativity. Join us as we ask some of today’s leading food industry pros to share their culinary voice.

“There is a comfort and safety of being behind the scenes,” ICE graduate Adrienne Cheatham (Culinary, '07) said in a video interview with The New York Times. But on this season of "Top Chef," Cheatham steps into the spotlight to compete for a chance to win — presenting her dishes to be judged by renowned chefs including James Beard Award winner Lachlan Mackinnon-Patterson, celebrity chef Curtis Stone and most recently, Chef David Kinch.

There are several good reasons why Greg Proechel (Culinary Arts ’10), Executive Chef of Ferris, has an octopus tattooed on his right arm. For starters, the former college football player has an octopus-like dexterity in the kitchen, a skill that earned him the nickname “pulpo,” — that’s “octopus” in Spanish — from famed Spanish chef Jesus Nuñez, whom he accompanied on Iron Chef in, coincidentally, the octopus battle.

Fans of the documentary Kings of Pastry are likely well-acquainted with Philippe Rigollot, who heroically was named Meilleur Ouvrier de France despite the demise of his sugar showpiece during the final moments of the competition. Yet what fans may not know is that Philippe’s wife and business partner, Elodie, a chocolatier by background, is an integral part of his work at the couple’s local pastry shop in Annecy, France.